ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Byssochlamys fulva is a mold that produces ascospores which can survive thermal processing and cause spoilage of canned fruit products. The growth of B. fulva was examined in ‘Loring’ and ‘Babygold 6’ peach halves which had been processed in 40° Brix sucrose syrup, removed from cans, and then infected with this organism. Ascospore production and changes in soluble solids, total solids, pH, total acidity, total and water soluble pectin, and texture were determined 2, 4, 8 and 16 days post infection. Results indicated that ascospore production began after 8 days and was not affected by the variety or maturity of the peach. Decreases in soluble and total solids in inoculated peaches after 4 days was attributed to utilization of sucrose and conversion of peach constitutents to volatile components. There was little change in pH and total acidity of the peaches during the growth of the mold. The pectic enzymes secreted by B. fulva resulted in an initial increase in water soluble pectin followed by a decrease in total and water soluble pectins. Textural changes were noted in inoculated peaches as compared to controls. Inoculated mature peach halves of both test varieties softened more quickly than did immature halves.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb08426.x
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